A terrible thing happened the other day, the air conditioner in my car broke. It wouldn’t be such a terrible thing except that it’s like 100 degrees outside and I have a 30 minute commute to work. I’ve seriously considered getting one of those spray bottle things with the fans attached that used to be all the rage at summer camp.
The best part is that after a week and a half of waiting for the mechanic to call me to tell me the part was in, I finally call them to find out the guy forgot to order it! So, now I have to go another week or so driving around in the heat trap. Because of this I’ve been hanging around the house a lot on my days off and making early morning runs to the grocery store to avoid the heat of the day.
I’ve been doing a lot of recipe testing, cooking and eating in the last few weeks and it has been pretty nice! Sometimes I feel like an 80 year old in a 20-something body because I’d be perfectly fine never leaving the house! Especially if it means that I get to eat these veggie burgers all day long.
For these veggie burgers I used one of my regular bases of brown rice and chickpeas and then I added in a bunch of sun-dried tomatoes, basil and garlic. They are fresh and summery, but also hearty and great for the cold weather too. Although I did add some cheese to my burgers, the actual burgers themselves are vegan which is great if you are lazy like me and don’t feel like heating them up before eating themPrint
- 1/2 cup dry brown rice, or 2 cups cooked brown rice
- 2 cups garbanzo beans
- 1 cup chopped sun-dried tomatoes
- 3/4 cup packed basil leaves
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon ketchup
- 2 tablespoons bread crumbs, gluten free if necessary
- 1 teaspoon olive oil
- 6 hamburger buns, gluten free if necessary
- Optional toppings: lettuce, tomato, onion, cheese (dairy or non-dairy)
- Cook the brown rice according to package directions. Add the sun-dried tomatoes and basil to the food processor and blend for 1-2 minutes until it turns into a paste like mixture. Remove from food processor and place into a large bowl.
- Add the brown rice and garbanzo beans to the food processor and blend for about 10 seconds, until mixture is broken down, but not completely blended. You still want it slightly chunky. Add the rice and garbanzo bean mixture to the tomato and basil mixture. Next add the garlic, salt, pepper, ketchup and breadcrumbs to the bowl. Use your hands to mix everything together and make sure all ingredients are evenly incorporated.
- Form the mixture into 6 equal size patties and place them on a cookie sheet lined with parchment paper. Refrigerate veggie burger patties for 30 minutes for a firmer veggie burger.
- Heat a large pan over medium heat and add 1 teaspoon olive oil. Cook veggie burger patties for 3-5 minutes on each side, until browned and heated through. Enjoy on a hamburger bun topped with your favorite toppings!
Veggie burgers will stay good in the refrigerator for about 5 days. They can also be frozen and re-heated at a later date.